Method to produce food products that provides to subject to washing a food raw material containing caffeine and already subjected to roasting in order to obtain a food product with reduced caffeine content and a flavored beverage.

The present invention provides a method for producing caffeine, wherein the method comprises: (a) combining a coffee extract comprising caffeine with an aqueous organic acid; (b) crystallizing the coffee extract and the aqueous organic acid so as to form caffeine-organic acid co-crystals in an aqueous phase; (c) separating the caffeine-organic acid co-crystals from the aqueous phase; and (d) extracting caffeine from the co-crystals obtained in step (c), wherein step (d) comprises placing the co-crystals in an aqueous solution so as to form a caffeine precipitate and a solution comprising the organic acid. Also provided is a method for producing a decaffeinated coffee extract comprising chlorogenic acids.

Provided are roasted coffee beans useful for producing a coffee beverage having rich body and taste and suppressed in unpleasant taste. The roasted coffee beans of the present invention have an L value of 10 to 20, a content weight ratio [(B)/(A)] of hydroxyhydroquinone (B) to hydroquinone (A) of 3.5 or less, and a content of chlorogenic acids (C) of 0.3 to 1.5 g relative to 100 g of the roasted coffee beans.

The present invention relates to a method for producing fermented and vacuum-treated coffee using Kopi Luwak enterobacteria, in which the coffee contains a low concentration of caffeine and a high concentration of γ-aminobutyric acid (GABA). According to the present invention, the fermented and vacuum-treated coffee produced using Kopi Luwak enterobacteria according to the present invention has advantages in that it is produced by rapid fermentation, uniquely smells like caramel, chocolate, grass, etc., unlike unfermented green coffee beans, and has a reduced bitter taste and a deep and heavy taste with an appropriate sour taste.

A method of manufacturing a coffee grounds powder includes: an inputting process in which coffee grounds are input into a mixing portion of a caffeine reduction apparatus; a water inputting process in which an inlet and outlet pipe is opened and water is filled inside the main housing such that the coffee grounds input into the mixing portion are submerged; an ultraviolet ray emitting process in which ultraviolet rays are emitted to the water and an inside of the mixing portion; an elution water discharging process in which an elution water in which caffeine is decomposed is discharged to an outside from the main housing; a drying process in which the coffee grounds that remain in the mixing portion are dried by rotating the mixing portion; and a mixing process in which the coffee grounds in which drying is finished are mixed with a viscous additive.

A method of manufacturing a coffee grounds powder includes: an inputting process in which coffee grounds are input into a mixing portion of a caffeine reduction apparatus; a water inputting process in which an inlet and outlet pipe is opened and water is filled inside the main housing such that the coffee grounds input into the mixing portion are submerged; an ultraviolet ray emitting process in which ultraviolet rays are emitted to the water and an inside of the mixing portion; an elution water discharging process in which an elution water in which caffeine is decomposed is discharged to an outside from the main housing; a drying process in which the coffee grounds that remain in the mixing portion are dried by rotating the mixing portion; and a mixing process in which the coffee grounds in which drying is finished are mixed with a viscous additive.

Provided herein include caffeinated, partially decaffeinated, and decaffeinated paraxanthine beverages, coffees and paraxanthine coffee beverages. Also provided are methods for the production of caffeinated, partially decaffeinated, and decaffeinated paraxanthine beverages, coffees and paraxanthine coffee beverages. In some embodiments, disclosed compositions may provide consumers with increased alertness and wakefulness, while preventing side effects commonly associated with caffeinated drinks.

Provided herein include caffeinated, partially decaffeinated, and decaffeinated paraxanthine beverages, coffees and paraxanthine coffee beverages. Also provided are methods for the production of caffeinated, partially decaffeinated, and decaffeinated paraxanthine beverages, coffees and paraxanthine coffee beverages. In some embodiments, disclosed compositions may provide consumers with increased alertness and wakefulness, while preventing side effects commonly associated with caffeinated drinks.

Provided is a liquid concentrate of low-caffeine coffee intended for use to prepare a beverage that has a reduced caffeine content but does not lose the inherent aroma of coffee, especially the rich kokumi taste and bitter aftertaste of coffee, and which can make one enjoy an authentic latte aroma. When the contents of caffeine and acetic acid in a liquid concentrate of decaffeinated coffee are adjusted to be within the specified ranges, a beverage prepared therefrom can have enhanced coffee tastes and give an authentic latte aroma without losing the inherent aroma of coffee.

Provided is a liquid concentrate of low-caffeine coffee intended for use to prepare a beverage that has a reduced caffeine content but does not lose the inherent aroma of coffee, especially the rich kokumi taste and bitter aftertaste of coffee, and which can make one enjoy an authentic latte aroma. When the contents of caffeine and acetic acid in a liquid concentrate of decaffeinated coffee are adjusted to be within the specified ranges, a beverage prepared therefrom can have enhanced coffee tastes and give an authentic latte aroma without losing the inherent aroma of coffee.